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This week it’s been overcast and rainy on the Gold Coast, signalling a cool change into winter. Thus meaning only one thing for me at breakfast time: porridge, and quinoa porridge at that!

During the cooler months, it can be a bit boring to just top your porridge with the same ingredients day in day out, so it’s nice to spice it up by adding flavours when cooking. Here’s the first of many porridge flavours for you to enjoy this coming winter… carrot cake!

Cooking the carrot

It’s important the carrot is cooked through so you’re not eating raw carrot for breakfast. It is also a great way for kids to get some extra vegetables in their daily diet – as they wouldn’t expect to have them hidden in their porridge! Just a little tip, if making it for children grate the carrot even finer and ensure it’s completely mixed in so they won’t see the flecks of orange.

Creamy consistency!

Cinnamon and nutmeg are warming spices which are ideal to incorporate into your breakfasts on those cooler mornings. These spices, among others, aren’t just for flavouring dishes they are also beneficial to your health.

Ready to warm you up!

This porridge surprisingly tastes like carrot cake and is a real treat to enjoy for breakfast!

Yesterday family friends were coming over for morning tea and there weren’t any healthy treats in the house to enjoy with our morning coffee. This just wouldn’t do! So, I decided to whip up a raw tart and as I wanted to keep with the Christmas theme, gingerbread flavour it was.

I realise I’ve posted two raw tarts in a row but many of you were asking specifically for this recipe to enjoy over Christmas. So, here it is…

Base ingredients

I used sultanas in the base as they add a very natural sweet flavour which contrasts with the ginger spiced filling.

Pressed into the tart pan

As with all my cakes and tarts I always grease and line the pan. This ensures your creation can be easily removed from the pan and all your hard work does not go to waste.

Roasting the walnuts

I acknowledge the maple walnuts are not ‘raw’ however the tart definitely needed something crunchy yet decorative on top. These certainly fit the bill and really enhance the overall aesthetic and flavour of the tart.

Cinnamon and maple syrup flavoured

I like to utilise the same ingredients just in a different way in many of my recipes. I used the same flavours from the tart base for the maple walnuts to ensure the flavours all tied together.

Keep moving them…

It is important to keep moving the walnuts once they are out of the oven the second time around to ensure they don’t stick together.

Morning tea is served

This raw tart will keep in the freezer in a sealed container for up to two weeks.

Raw gingerbread tart

Serves 16

Ingredients:

Base

1 cup walnuts

1 cup almonds

4 fresh medjool dates, pitted

1/2 cup raisins

1 tsp cinnamon

1 TBSP coconut oil

Filling

2 cups cashews

1 1/2 cups almond milk

2 TBSP ginger, spice

3 tsp cinnamon

2 tsp nutmeg

3 TBSP 100% pure maple syrup

Maple walnuts

1 cup walnuts

1/4 cup 100% pure maple syrup

1/2 TBSP cinnamon

Method:

Place all base ingredients in a food processor and process for 3 minutes or until crumbly.

Press into a 22cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Smooth with the back of a wet spoon then place in the freezer for 20 minutes.

Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.

I love a good spiced cake and with the weather taking a slight cool turn, I had the perfect reason to bake this.

Since relocating from Cairns to the Gold Coast to study at university three years ago, I have been able to enjoy the cooler weather the city has to offer. Whenever I say I love the cold, I often receive very strange looks and remarks such as, “Are you crazy?!”

I am probably making up for the lack of cold weather I was exposed to whilst growing up in Cairns.

Adding chopped ingredients to the batter

So as for the cake, the chopped ingredients add texture and the spices enhance the overall flavour.

Ready for the oven

This cake is quite dense, due to the almond meal, so don’t be alarmed by the lack of batter (it will rise, slightly). I actually prefer it to be thin as the combination of almond meal, pear, walnuts and dates make it quite filling!

Tin lined

Make sure you grease and line the tin to ensure the cake doesn’t stick to it.

All cooked and cooled

Ensure the cake as at least partially cooled before cutting, I know it will be hard to resist, but this helps the cake to maintain its shape.